SWISS CHARD PIES Sue Guarino

DOUGH

6 cups flour

1¼ tea baking powder

pepper to taste

2 tea. sugar

¾ cup water, approximately

½ cup vegetable oil

¾ cup shortening, melted

3 eggs

Mix flour, baking powder and pepper in bowl; make a well in the center. Into the center add the water, oil, melted shortening and eggs; stirring slightly with a fork and gradually adding to flour. Let rest for ½ hour. Meanwhile make filling. Roll dough into 7 circles; add filling to one half of each circle and fold the other side over; moistening the edges with water. Pinch together with fingers or fork. Poke with a fork in several places to let out steam. Bake at 375° for 20 to 25 min. until browned. If dry coat with butter or margarine.

FILLING

olive oil

garlic

raisins

2 or 3 hot Hungarian peppers

Swiss chard

½ lb. loose sausage, precooking with a small onion, caraway seeds

Sauté garlic in olive oil but don’t let it brown . Add red pepper and swiss chard and sauté. Press some of the water out, if necessary, but do not squeeze. Add raisins.

RICOTTA FILLING FOR 2

2 cups ricotta

1 egg

1 tab. sugar

½ tea. vanilla

cinnamon, opt. Beat ricotta with spoon.

SAUSAGE FILLING FOR 2

½ lb. Italian sausage, cooked and cooled

2 cups ricotta

1 egg

2 or 3 tab grated cheese

parsley Do not beat ricotta; mix with hands.